on April 23rd, 2014

23

Apr

The future of luxury hospitality is upon us, as Four Seasons introduces the industry’s first fully branded private jet experience.

Scheduled to take its maiden flight in 2015, the Four Seasons’ retrofitted Boeing 757 will take 52 lucky guests (each trip) on multi-city journeys. These personalized itineraries include air travel, ground transportation, planned excursions, all meals and accommodations at a Four Seasons in each city. There are currently three trips open for reservations: Around the World, February 2015; Backstage with the Arts, April 2015; and Around the World, August 2015.

on October 15th, 2013

15

Oct

When the Four Seasons Hotels take it to the streets, they take it in the form of a food truck! The Four Seasons Hotels Food Truck is an idea developed during a corporate meeting that was two years in the making. The truck is currently touring cities in the western United States which are home to Four Seasons Hotels, starting in Palo Alto and ending in Santa Fe.

on November 30th, 2011

30

Nov

To celebrate the start of the holiday season, the Four Seasons Hotel at Beverly Hills invited some 300 guests last night. The reception was actually a very good excuse to collect toys for the U.S. Marine Corps Reserve Toys for Tots Program. The foundation then distributes them as Christmas gifts to needy children. The Marines left with more than 500 presents!

Hotel general manager Mehdi Eftekari is behind this good cause. He started getting involved with the Marines’ organization sixteen years ago, when he was at the Newport Beach Four Seasons, and then brought it with him when he moved to the Los Angeles location eight years ago.

At least until the end of February, Norbert Wabnig or Tony Princiotta, the partner/owners of The Cheese Store of Beverly Hills, invade the center of the room with their cheese and their “melting machine.” That means there is no need to go to the Alps to savor the Swiss delicacy raclette. The warm, melted cheese comes with the usual fingerling potatoes, charcuterie and cornichons, with a Californian addition of heirloom cauliflower, romesco and peppers. Each plate costs $15.

If you prefer your cheese cold, come on Tuesday or Wednesday, between the same hours of 6 to 8 p.m., for tasting plates priced at $20 or $35.